directionsPreheat oven to 400° F. Coat the sweet potatoes with oil and place in a baking dish. Roast the potatoes in the oven for 50 minutes to an hour. Let cool, then peel and discard the skin from the potatoes. Roughly cube the sweet potatoes, and set aside.

Add oil to a stock pot over medium-high heat. Add the duck to the pot and saute until fragrant, about 1 minute. Add the onion and saute until soft, about 3 to 4 minutes. Add the garlic, cayenne pepper and broth and bring to a boil.

Reduce heat, bring to a simmer and add the sweet potatoes. Stir to blend. Simmer for 10 minutes, then blend with an immersion blender. Add cream and salt to taste.

notes
For a more savory soup, substitute bacon or andouille sausage for duck, and saute longer, about 5 to 6 minutes, before adding onion.

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